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Sopa de Habichuelas Negras

The Quirky Foodster Team

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Ingredients

  • 300 g (1.5 cups) Black beans, soaked overnight
  • 60 ml (1/4 cup) Sofrito
  • 150 g (5 oz) Smoked ham hock or bacon (optional)
  • 150 g (5 oz) Auyama (calabaza squash), chunked
  • 1 Bay leaf
  • to taste Salt
  • 1.5 l (6 cups) Vegetable stock or water

Method

  1. Drain soaked beans and add to a pot with stock, bay leaf and ham hock if using.
  2. Simmer 1 hour until beans are tender.
  3. Add sofrito and squash, simmering 15 more minutes until the squash softens and slightly thickens the broth.
  4. Remove ham hock, shred any meat and return to the pot; discard bone.
  5. Season with salt and serve hot, optionally blending a portion for a creamier texture.

Introduction: This black bean soup reflects the Dominican staple of habichuelas (beans) prepared as a comforting, simple soup rather than a thick side dish, often served on cooler evenings or as a light starter before a larger meal.

Cultural Background: This black bean soup reflects the Dominican staple of habichuelas (beans) prepared as a comforting, simple soup rather than a thick side dish, often served on cooler evenings or as a light starter before a larger meal.

Tips: Soaking beans overnight shortens cooking time and improves texture. A splash of vinegar at the end brightens the soup’s flavor.

Variations: Omit the ham hock entirely for a vegetarian version. Serve over white rice to turn it into a heartier plate. Omit the ham hock and use vegetable stock; naturally vegetarian and hearty as-is.

Storage: Refrigerate up to 4 days or freeze up to 3 months.

Reheating: Reheat on the stovetop over medium heat, adding water to loosen if needed.

Nutrition: Calories: 260 | Protein: 15g | Carbs: 38g | Fat: 6g

FAQs

Q: Do I need to soak the beans?
A: Soaking overnight is recommended for even cooking, though a quick-soak method (boil 2 minutes, then rest 1 hour) also works.

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